Getting to know the taste, crunch and local roots of Cleveland Kraut

Five years ago, the Cleveland Kraut trio was selling homemade
sauerkraut at local farmer’s markets. Now you can find them
all over Ohio, and as far as California. They’ve come a long
way over the past few years, and with plans to span 5,000 locations
across 49 states by the end of the year, there is no hint of
slowing down. The team, consisting of two brothers, Drew and Mac
Anderson, and brother-in-law Luke Visnic, explains their product as
“the perfect side to any dish” or the missing piece to
“kick a salad or sandwich to the next level!” Their
signature technique consists of “an all-natural old-school
fermentation process built [with] scientific rigor… to
continually maintain consistent, fresh, crunchy and
delicious kraut every harvest.” How did these young
entrepreneurs propel their company so far, so fast? Drew’s
response is simple: “That was the plan all along. We saw that
fermented vegetables are on trend and in a fast-growing segment.
People want delicious and healthy fresh tasting fermented
vegetables and we make the best!”

When you add on a unique array of 7 distinctively bold flavors,
like Beet Red, Curry, and Whiskey Dill, it becomes quite clear why
Cleveland Kraut sauerkraut has become a hot commodity. In fact, the
company had to implement quite a few changes over the past year to
keep up with demand. Their big growth spurt started around the time
when they were chosen as one of five food and beverage startups in
the first Kraft Heinz Springboard incubator program. Through this
program, the group “learned how the big boys played, got to
look at data that is normally beyond our reach, worked on new
products for 2020, and made a lot of new friends,” Drew
relays.

Another break through change of last year was Cleveland
Kraut’s decision to switch from glass jar packaging to
eco-friendly pouches. This allowed them to reduce their carbon
footprint, and also allowed for a one-way vent that allows the
release of accumulated gases from the natural fermentation process.
“The pouches not only allow our 'live' kraut to 'exhale' on
shelves and stay fresher, but they also allowed for a much easier
and automated packing process. To stay in the glass, we would have
had to change our kraut formulation to more like the competition,
mushy and soggy... we prefer crisp and delicious!” Drew
explains.

To further accommodate their new distribution volume, Cleveland
Kraut recently moved into the Cleveland Food Hub in
Cleveland’s Midtown neighborhood as part of the Cleveland
Culinary Launch & Kitchen project to help expand local culinary
projects. This change allowed them to “handle nationwide
distribution of the retail pack, expand our food service offering,
and launch new products as a result of the new capacity,”
Drew says. “We are building the leader in culinary
focused fermented, pickled and cured foods. Our goal is to be a
household name across the country and known for
providing delicious, fresh and healthy foods at a fair
price.”

It sounds like these boys are just getting started, and we are
excited to see what they’re bringing to the table next. In
the meantime, we’re more than happy to enjoy their raw,
unpasteurized and lacto-fermented sauerkraut brimming with natural
probiotics, nutrients and flavor. Can’t decide which flavor
to try first? “I eat the Gnar Gnar, Roasted Garlic or Beet
Red every week,” Drew declares. “My favorite is the
Gnar because the flavor is spicy but complex!”